Grilled Chicken and Quinoa Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Enjoy a light yet satisfying bowl featuring tender grilled chicken, fluffy quinoa, and an array of colorful roasted vegetables, finished with a drizzle of olive oil and fresh avocado slices for an extra dose of creaminess and healthy fats.

Try 7 days free, then $12.99 / mo.

NUTRITION

556kcal
Protein
16.8g
Fat
36g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/3 cup dry Quinoa

1 cup Mixed Roasted Vegetables

2 tablespoons Olive Oil

1/4 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cook the quinoa according to package instructions; a 1/3 cup portion of dry quinoa should yield about 1 cup of cooked quinoa.

  • 3

    Toss chopped mixed vegetables with 1 tablespoon olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and slightly charred.

  • 5

    Grill the chicken breast until fully cooked, then measure out 1 ounce of thinly sliced grilled chicken (reserve the remaining for another use).

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken.

  • 7

    Drizzle with the remaining olive oil and top with avocado slices.

  • 8

    Garnish with fresh herbs if desired and serve immediately.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Enjoy a light yet satisfying bowl featuring tender grilled chicken, fluffy quinoa, and an array of colorful roasted vegetables, finished with a drizzle of olive oil and fresh avocado slices for an extra dose of creaminess and healthy fats.

NUTRITION

556kcal
Protein
16.8g
Fat
36g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/3 cup dry Quinoa

1 cup Mixed Roasted Vegetables

2 tablespoons Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cook the quinoa according to package instructions; a 1/3 cup portion of dry quinoa should yield about 1 cup of cooked quinoa.

  • 3

    Toss chopped mixed vegetables with 1 tablespoon olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and slightly charred.

  • 5

    Grill the chicken breast until fully cooked, then measure out 1 ounce of thinly sliced grilled chicken (reserve the remaining for another use).

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled chicken.

  • 7

    Drizzle with the remaining olive oil and top with avocado slices.

  • 8

    Garnish with fresh herbs if desired and serve immediately.